Peanut tofu stir-fry with broccoli and brown rice.
Sriracha & soy sauce tofu, baby spinach, cucumber slices, shredded carrot, Daiya cheddar style shreds, hemp hearts, chopped almond and a balsamic vinaigrette.
Quinoa cooked in vegetable broth, stir-fried broccoli, kale, carrot, and mushrooms, and baked sriracha and soy sauce tofu topped with sesame seeds.
Cantaloupe, honeydew, strawberries and a whole wheat tofu vegetables wrap (whole wheat tortilla, hummus, spinach, cucumber, carrot, chilled Baked Sriracha and Soy Sauce Tofu, and avocado.)
Baked Sriracha and Soy Sauce Tofu has shown up on Garden of Vegan a lot, so I figured it was about time that I share the recipe! I rely on this recipe often because it’s quick, versatile, great for meal prepping, and there’s very little clean-up afterwards. I pretty much always have the ingredients on hand so it’s really convenient to make when I’m not in the mood for cooking. (read more)